400 g ricotta cheese
3 x 400 g canned cherry tomatoes in natural juice
1 brown onion, finely diced
1 clove garlic, smashed
2 Tbsp tomato paste
1 Tbsp balsamic vinegar
¼ cup basil sprigs
sea salt flakes and pepper to season
60 g Parmesan, finely grated
1 free-range egg, lightly beaten
pinch ground nutmeg
½ cup plain flour, plus extra to dust
½ cup shredded mozzarella
mixed green salad, to serve
- Preheat oven to 180°C fanforced (200°C conventional). Put ricotta in a sieve over a bowl for 10 minutes or until excess liquid has drained away. Transfer to a large bowl.
- Meanwhile, put 2 cans of the tomatoes, onion, garlic, tomato paste, vinegar, basil and a generous amount of salt and pepper into a large roasting dish about 35 x 25cm.
- Stir to combine and bake uncovered for 20 minutes or until slightly thickened. Set aside. Increase oven to 200°C fan-forced (220°C conventional).
- Meanwhile, to make gnocchi, add parmesan, egg and nutmeg to ricotta. Season. Stir until combined.
- Sift in flour and gently stir with a wooden spoon until mixture comes together to form a soft dough.
- Divide dough into three portions. Put one portion onto a lightly floured surface, roll the dough into a log about 2cm thick. Using a sharp knife, cut log into 2cm-long pieces. Set aside on a tray. Repeat with remaining dough.
- Bring a large saucepan of water to the boil, drop half of the gnocchi into the water one by one. Stir gently. Cook for about 2 minutes or until gnocchi rises to the surface, then cook for a further 2 minutes.
- Use a slotted spoon to remove gnocchi from the water and spoon on top of baked tomato mixture. Repeat with remaining gnocchi.
- Scatter remaining cherry tomatoes over the top, followed by mozzarella. Bake for 15 minutes or until golden. Garnish with extra basil and serve with herb toasts and salad.